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Delicious Vegan Moussaka

A hearty and flavorful vegan moussaka recipe featuring layers of eggplant, potato, lentil ragu, and a creamy cashew béchamel sauce. This comforting casserole is perfect for a satisfying plant-based meal.

Prep Time
45 minutes
Cook Time
60 minutes
Servings
6
Ingredients
  • 2 large Eggplants
  • 2 large Potatoes
  • 1 cup Green Lentils
  • 1 large Onion
  • 4 cloves Garlic
  • 28 oz Crushed Tomatoes
  • 1 cup Vegetable Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 3 tbsp Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 1 cup Raw Cashews
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Lemon Juice
  • 1 cup Water
  • 1/4 tsp Ground Cinnamon

Prepare the Lentil Ragu

First, cook the lentils according to package directions. While the lentils are cooking, dice the onion and mince the garlic. In a large pan, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. Once the lentils are cooked, drain them and add them to the tomato sauce. Mix well and set aside.

Prepare the Vegetables

Wash and slice the eggplants and potatoes into 1/4-inch thick rounds. You can either grill, bake, or pan-fry the eggplant and potato slices. For grilling, brush with olive oil and grill for 2-3 minutes per side until slightly softened. For baking, preheat oven to 400°F (200°C), toss with olive oil, and bake for 20-25 minutes, flipping halfway through. For pan-frying, heat olive oil in a large pan and cook the slices in batches until golden brown on both sides. Set aside.

Make the Cashew Béchamel Sauce

Soak the raw cashews in hot water for at least 30 minutes to soften them. Drain the cashews and add them to a high-speed blender with the nutritional yeast, lemon juice, water, ground cinnamon, salt, and pepper. Blend until completely smooth and creamy. Add more water if needed to reach the desired consistency.

Assemble the Moussaka

Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of lentil ragu on the bottom. Layer with eggplant slices, then potato slices, then another layer of lentil ragu. Repeat the layers until all ingredients are used, ending with a layer of potato slices. Pour the cashew béchamel sauce evenly over the top of the moussaka. Bake for 45-60 minutes, or until the top is golden brown and bubbly. Let cool for at least 15 minutes before serving.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Protein: 5g, Fat: 8g, Carbohydrates: 15g, Fiber: 4g

Other Considerations for Nutrition

This recipe is vegan and gluten-free (ensure vegetable broth is gluten-free). Nutritional values are approximate and may vary based on specific ingredients used.

← Creamy Vegan Zucchini Bake Grilled Eggplant Steaks with Lemon-Herb Marinade →

FAQ

  • Can I use other vegetables?

    Yes, you can add or substitute other vegetables like zucchini, bell peppers, or mushrooms.
  • Can I make this ahead of time?

    Yes, you can assemble the moussaka and store it in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time.
  • How do I store leftovers?

    Store leftover moussaka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.